Improvement in preserving green corn



IsAAo w nsLowY-or PHILADELPHIA,

To all whom-it may concern: Beit known. that I, ISAAC WINSLOW, ofPhiladelphia, in the county of Philadelphia and Stateof Pennsylvania,have invented a new and useful Improvementin Preserving p, following isa full and exact descriptionthereof, reference being had to theaccompanying drawing, and to the letters of reference marked thereon. Ithas long been common toboil green or unripened Indiancorn or maize andthen dry the same for winter use, but corn thus dried, when preparedfor-the table by again boiling, is more or less hard and insipid, havinglost the fine flavor of fresh green corn. If ears of corn be boiledandthen hermetically sealed in cans,- the cob seems to absorbthe sweetnessof the kernels; or if the kernels are removed a from the cob afterboiling and then preserved the finest flavor of the natural corn islost.

After many andyvaried attempts to preserve green corn-without drying thesame, finding that I did not obtain a satisfactory result, Ifinallyconceived the idea of first removing the corn from the cob and thenboiling or cooking thekernelsthus separated and 1 preserving them; butthis 'was met by. a new difficultypwThe kernels of corn being somewhatbroken by removal from the cob, the milk and other juices were dissolvedout in the process of boiling, andthus the corn was ed to cook thecornwithout contact with water by exposing theoans containing the corntoboiling water. This mode of preserving I found unsatisfactory; Themilk of the corn was? evaporated and the corn more or less dried, whilea long time was requisite to cook the corn sufficiently forpreservation. Finally, I adopted the process of removing thejGreenOo'rn, and I do hereby declare that the left insipid andunpalatable. Ithen atte mptcorn from the cob, packing thekernels inPATENT OFFIc PENNSYLVANIA, Assienon rouonn w. JONES, OFIPORTLAND, MAINE.

IMPRQ V EMENT lN PRESERVINGGREEN CORN.

F Specificationforming part of Letters Patent No. 35,274, dated May 13,1862.

from the field when boiled upon the cob in the usual way. Since thisdiscovery I have adopted the practice of boiling or steaming are notpunctured, their. ends .will remain pressed outward after cooling, andyet the corn is perfectly preserved.

Theabove-described, process of removing the kernels affords severaladvantages over known. Among these advantages are the folexcellentflavor of the corn thus preserved, these qualities being consequent uponretaining all the milk and other juices, together with its fine naturalaroma; second, the economy ience of handling, transportation, and sale.

process,what I claim, and desire to secure by Letters Patent of theUnited States, is

The above=deseribed process of first removing the kernels, substantiallyin the manner and for the purposes set forth.

ISAAC WINSLOW.

Witnesses:

SAMUEL C. OeLE,

result of this process was extraordinary, the

WILLIAMS OGLE.

corn being of finer flavor than corn fresh The cans so that dealers cansee by this test that the. corn is perfectly preserved. When the cansthe corn from the cob and then preserving any method of preserving cornheretofore lowing: First, the peculiar sweetness and of space in boilingand packing and conven- 4 Having thusfully described my improved ing thecorn from the cob and then preserv-

